World Flavors Cookbook

Gnocchi di Patate

Pillowy handmade potato gnocchi — light, soft, and perfect with sage butter or a simple tomato sauce.

Cuisine: Italy

Ingredients

• 1kg floury potatoes (Russet or Maris Piper)
• 250g flour (plus more for dusting)
• 1 egg, beaten
• Salt
• Pinch of nutmeg

Instructions

1. Bake potatoes until fully cooked. Scoop out flesh and rice or press through a potato ricer.
2. Spread on a board to cool and steam dry.
3. Make a well. Add flour, egg, salt, and nutmeg.
4. Mix gently until just combined. Do not overwork.
5. Roll into logs, cut into 2cm pieces. Press on a fork for ridges.
6. Boil in salted water until they float, then 30 seconds more.
7. Toss with sage butter or desired sauce.